Once again, Arnott’s has whipped up a new recipe for us to try, this time revealing a Milk Coffee tiramisu for our iso baking needs.
Lockdown 2.0 has given us an excuse to go into baking mode once again, and luckily Arnott’s keeps tossing us recipe after delicious recipe.
Although they’ve already dished out a Lemon Crisp cheesecake, the ultimate recipe reveals of both Scotch Fingers and Iced Vovos, and have even given us a decadent Tim Tam brownie, they’ve just unveiled another smashing recipe: Milk Coffee Tiramisu.
Taking to Instagram, the bikkie giants said, “To celebrate the International Day of Friendship, we’re challenging Aussies to say ‘Tira-Miss-You’ to a friend in need with our deliciously shareable Arnott’s Milk Coffee Tiramisu!”
Keen to get to baking? Just grab your ingredients, and have at it, as the recipe is only a few swipes away!
Check out Arnott’s recipe reveal on Instagram:
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Arnott’s Milk Chocolate Tiramisu:
Ingredients
- 1 x 250g packet Arnott’s Milk Coffee biscuits
- ¾ cup (180ml) hot espresso coffee
- ¼ cup (60ml) Tia Maria coffee liqueur
- 2 tbsp caster sugar
- 300ml thickened cream
- 250g mascarpone
- 1 tbsp cocoa powder
Method:
- Place the sugar into the espresso and Tia Maria. Stir to dissolve and set aside.
- Add the cream into a small bowl and beat with an electric mixer until soft peaks form.
- Gently fold the mascarpone into the cream until combined and smooth.
- Take 10 x Arnott’s Milk Coffee biscuits and soak each one in the coffee mixture for 30 seconds or until they start to soften. Cover the base of a shallow 20cm square dish with the softened biscuits. If necessary, halve the biscuits to fit the dish.
- Top with a third of the cream mixture and dust with some of the cocoa. Repeat this process with remaining biscuits and cream, finishing with a layer of cream. Dust the top with cocoa.
- Refrigerate overnight. Slice into squares with a sharp knife and serve.